Hidden Mushroom Miso Soup
A clear broth with deeply infused mushroom flavor that reveals its richness only after the first spoonful. This Japanese soup recipe, ready in about 25 minutes, pairs shiitake mushrooms, dashi stock, and white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ounces shiitake mushrooms, sliced
- 4 cups dashi stock
- 3 tablespoons white miso paste
- 2 green onions, thinly sliced
- 1/2 block (3 oz) tofu, cubed
- 1 teaspoon sesame oil
- 1/2 teaspoon toasted sesame seeds
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Equipment for this recipe
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Instructions
- Step 1: In a small pot, bring 4 cups dashi stock to a gentle simmer over medium heat. Add 4 ounces sliced shiitake mushrooms and simmer for 10 minutes until mushrooms are tender and broth has absorbed their earthy flavor.
- Step 2: Remove pot from heat and stir in 3 tablespoons white miso paste until fully dissolved. Do not boil after adding miso to preserve its flavor.
- Step 3: Divide soup into bowls, top each with 1/2 cubed tofu, 2 thinly sliced green onions, and a drizzle of 1 teaspoon sesame oil. Sprinkle with 1/2 teaspoon toasted sesame seeds before serving.
